Description
This creamy chicken and rice soup is a comforting one-pot meal packed with tender chicken, vegetables, and rice in a rich, creamy broth infused with herbs and a hint of spice.
Ingredients
- 1½ lb boneless, skinless chicken thighs, chopped
- 1 tsp kosher salt
- 1 tsp Italian seasoning
- ¼ tsp mustard powder
- ¼ tsp paprika
- ¼ tsp chili flakes
- 3 Tbsp unsalted butter
- 1 medium yellow onion, diced
- 3 large carrots, peeled and diced
- 3 stalks celery, diced
- 4 cloves garlic, minced
- 1 Tbsp fresh thyme, chopped
- 1 Tbsp fresh rosemary, chopped
- ¼ cup all‑purpose flour
- 6 cups chicken broth
- 1 cup half and half
- 1 Tbsp soy sauce
- 1 Tbsp hot sauce
- 1 cup long‑grain white rice, uncooked
- Salt & pepper, to taste
- Garnish: Parmesan cheese, black pepper, fresh parsley
Instructions
- Toss chicken with salt, Italian seasoning, mustard powder, paprika, and chili flakes.
- In a Dutch oven over medium heat, melt butter. Add onion, carrots, and celery; sauté 5–7 minutes until softened. Stir in garlic.
- Add seasoned chicken; cook until no longer pink, then stir in thyme and rosemary.
- Sprinkle in flour, stirring to coat.
- Gradually pour in broth, half‑and‑half, soy sauce, and hot sauce. Add rice, bring to a boil, then simmer 15–20 minutes until rice is tender and soup thickens—stir often to prevent sticking.
- Taste and adjust salt, pepper, or hot sauce. Serve with Parmesan, parsley, and pepper.
Notes
- Use leftover or rotisserie chicken to save time—add during the last 5 minutes.
- Substitute wild or brown rice for a nuttier flavor; adjust cooking time or cook separately.
- Whole milk or heavy cream can replace half-and-half for different richness.
- Jalapeño slices make a great garnish for spice lovers.
- Store in the fridge for 3–4 days; add extra broth when reheating as rice absorbs liquid.
- Not suitable for freezing due to cream and rice texture changes.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 680mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 85mg
